Food Microbiology
| Title | ΜΙΚΡΟΒΙΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ / Food Microbiology |
| Code | 8.2 |
| Faculty | Health Sciences |
| School | Veterinary |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Coordinator | Vangelis Economou |
| Common | No |
| Status | Active |
| Course ID | 200000678 |
Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 8 | 4 | 2 |
| Academic Year | 2019 – 2020 |
| Class Period | Spring |
| Faculty Instructors | |
| Weekly Hours | 17 |
| Class ID | 600146941
|
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600146941
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
The students that attend and successfully pass the examination of the course are expected to know subjects on the factors affecting survival and growth of microorganisms in food [intrinsic-extrinsic factors] as well as factors that inhibit or destroy microorganisms.
Furthermore, students are expected to know subjects concerning foodborne diseases (pathogenic microorganisms, parasites and biotoxins) of Public Health interest.
General Competences
- Apply knowledge in practice
- Make decisions
- Work autonomously
- Work in teams
Course Content (Syllabus)
1th-2th hour: Groups of food microorganisms. Factors affecting the growth of microorganisms in food [intrinsic factors, pH buffering capacity (active total - acidity), moisture and water activity].
3th-4th hour: Other intrinsic factors: redox potential (Eh), food antimicrobial factors, food nutrient availability, food texture. Extrinsic factors: temperature, relative humidity, gaseous atmosphere, etc.
5th-8th hour: Combination of intrinsic- extrinsic factors, microbial hurdles. Microbiology of food preserved by a) heat treatment b) low temperatures c) radiation d) dehydration Effects of chemical preservatives-antimicrobial substances on microorganisms.
9th hour: Midterm examination
10th-11th hour: Foodborne disease caused by S. aureus, C. perfringens, B. cereus, C. botulinum.
12th-13th hour: Foodborne disease caused by Salmonella, E. coli, Shigella, Yersinia, Vibrio.
14th hour: Foodborne disease caused by Campylobacter, Listeria.
15th-16th hour: Foodborne viruses. Mycotoxins. Parasites and biotoxins associated with foodborne diseases.
17th hour: Epidemiological investigation of foodborne diseases.
Keywords
food microbiology, foodborne diseases
Educational Material Types
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 17 | ||||
| Reading Assigment | 45 | ||||
| Total | 62 |
Student Assessment
Description
For the students that choose to follow the subject with the midterm examination (ME) the evaluation will be as follows:
-With one midterm evaluation (ME) in the designated date and time found in the schedule of the 8th semester on the material covered from the 1st to the 8th hour.
-With one final evaluation (FE) in the examination period of the 8th semester on the material covered from the 10th to the 17th hour.
-The final grade of the course will be the grade of the ME (50%) and the FE (50%).
For the students that do not follow the subject with the midterm examination, the final grade (100%) will be the grade after the examination on the entire material of the course in the examination period of the 9th semester.
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
Last Update
17-03-2020
